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Crazy Cookie Dough: You won't believe all of the cookie flavors you can get from one plain cookie dough like Chocolate Chip, Salted Caramel or even Peanut butter!! Click and find out how

Crazy Cookie Dough: One Easy Cookie Recipe with Endless Flavor Variations!

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Hi Bold Bakers!

I don’t know about you but I absolutely love cookies! Classic Chocolate Chip Cookies, hearty Oatmeal Raisin Cookies, rich Peanut Butter Cookies and gooey Salted Caramel Cookies…the combinations are endless! Since there are so many mouthwatering flavors I decided to create one Crazy Cookie Dough to fulfill all of those homemade cookie cravings!

WATCH MY CRAZY COOKIE DOUGH
RECIPE VIDEO

Similar to my idea for Crazy Dough, which was one bread dough that can be made into so many different sweet and savory breads, I’ve created one truly Crazy Cookie Dough! This dough is the absolute perfect blank canvas for all of your favorite cookie flavors! It has the perfect balance of brown sugar, white sugar, melted butter and salt. The result is beyond decadent bakery-style cookies. This means no matter which flavorings you choose to add in, this cookie is perfectly crisp around the edges and chewy gooey in the center. Why make one boring batch of the same cookie, when you can make a variety of your favorites!

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From the smell that fills the house to that warm and fuzzy comfort I get from knowing I have a full cookie jar, there is just nothing like a homemade, fresh out of the oven cookie. I can’t wait for you all to give the recipe a spin and make these cookies your own. Let’s face it what day can’t be improved by a truly delicious cookie?

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Chocolate Chip Cookies

Let’s start with a classic! My advice for making the BEST-EVER Chocolate Chip Cookies recipe is to use dark chocolate that has been cut into chunks. Dark chocolate with a cocoa solid percentage of at least 72% is what you want to give you that perfect bittersweet richness.

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Peanut Butter Cookies

My husband’s favorite so I gotta throw this one into the mix. Use your favorite peanut butter, smooth or chunky, to mix into your Crazy Cookie Dough. For extra crunch toss in a few salted, toasted peanuts too.

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Oatmeal Raisin Cookies

An oldie but a goodie, this classic cookie cannot be over looked. Using ingredients that you would normally have on hand, toss in some rolled oats and raisins to your Crazy Cookie Dough and you will be delighted with the results.

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Birthday Cake Cookies

Birthday Cake is 1 of my 5 a day! Seriously, I try whenever possible to throw sprinkles into everything!! To create a Birthday Cake Cookie add some of your favorite sprinkles and white chocolate chips into your Crazy Cookie Dough and enjoy the results.

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Chocolate & Hazelnut Cookies

Do you have a tub of Nutella in your cupboard? Then you are halfway there to a Chocolate and Hazelnut Cookie. Stir some Nutella into my Crazy Cookie Dough, toss in some toasted hazelnuts for good measure and BOOM! You have a Chocolate & Hazelnut Cookie.

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Double Chocolate Chip Cookies

Very possibly my most favorite cookie EVER! Why? Because the results are like a brownie. Add some cocoa powder and dark chopped chocolate chunks into your Crazy Cookie Dough and enjoy the best cookie you have ever eaten!

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S’more Cookies

What makes a S’mores Cookie? Marshmallows, chocolate and Graham Crackers, right? Stir all of those bad boys into my Crazy Cookie Dough and you have an instant family favorite.

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Salted Caramel Cookies

To make an extra gooey, chewy cookie that has a salty kick add in some chopped caramels into my Crazy Cookie Dough, top with a pinch of sea salt and you will be halfway to heaven.

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Get crazy and make these flavors and others including Sugar Cookies, Molasses Cookies & more!

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4.67 from 87 votes
Crazy Cookie Dough: You won't believe all of the cookie flavors you can get from one plain cookie dough like Chocolate Chip, Salted Caramel or even Peanut butter!! Click and find out how
Crazy Cookie Dough: One Cookie Recipe with Endless Flavor Variations!
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 
Servings: 10
Author: Gemma Stafford
Ingredients
  • Crazy Cookie Dough
  • 1 cup (8oz/226g) butter, melted and cooled to room temperature
  • cup (10oz/280g) brown sugar
  • ¾ cup (6oz/170g) white sugar
  • cups (12 1/2oz/355g) all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 teaspoon vanilla extract
    Classic Chocolate Chip Cookie
  • 1 generous tablespoon dark chocolate , rough chopped
    Oatmeal Raisin Cookie
  • 2 heaped teaspoons rolled oats
  • 1 tablespoon raisin
    Double Chocolate Cookie
  • 2 heaped teaspoons cocoa powder
  • 1 heaped teaspoon chocolate , chopped
    Peanut Butter Cookie
  • 1 tablespoon peanut butter
  • 1 tablespoon peanuts , chopped
    Chocolate Hazelnut Cookie
  • 1 tablespoon Nutella or chocolate spread
  • 1 tablespoons toasted hazelnuts , chopped
    S'more Cookie
  • 1 generously marshmallows
  • 1 tablespoon graham crackers , crushed
  • 1 tablespoon chocolate , chopped
    Salted Caramel Cookie
  • Pinch flaky sea salt
  • 4 caramel candies , rough chopped
    Birthday Cake Cookie
  • 2 heaped teaspoons sprinkles
  • 2 heaped teaspoons white chocolate chips
Instructions
  1. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
  2. Whisk both sugars in a large bowl and make sure to break up any large chunks. Add the melted butter and whisk vigorously for about 1 minute, until light fluffy and fully incorporated.
  3. Whisk in one egg to the sugar-butter mixture, stirring until it's fully mixed in. Scrape the sides of the bowl with your spatula. Whisk in the second egg and the vanilla and scrape the sides of bowl again.
  4. Add the dry ingredients to the wet and stir with the spatula to fully combined. Chill the dough for a minimum of 30 minutes to 2 hours before scooping.
  5. Using a quarter scoop measure scoop the cookie dough base into roughly 10-12 cookies.
  6. Chocolate Chip Cookie: Press your chocolate chunks into your base cookie and fold the cookie dough over itself to make sure the chocolate chunks are distributed through out
  7. Oatmeal raisin Cookie: Using your hand make a well in the center of the dough. Add in the oatmeal and the raisins. Fold the cookie dough over itself to make sure the oatmeal and raisins are distributed through out.
  8. Double Chocolate Cookie: Using your hand make a well in the center of the dough. Add in the cocoa powder and chocolate chunks. Fold the cookie dough over itself to make sure the ad-ins are distributed through out.
  9. Peanut Butter Cookie: Using your hand make a well in the center of the dough. Add in the peanut butter and chopped peanuts. Fold the cookie dough over itself to make sure the peanut butter and peanuts are distributed through out.
  10. Chocolate Hazelnut Cookie: Using your hand make a well in the center of the dough. Add in the Nutella and chopped hazelnuts. Fold the cookie dough over itself to make sure the Nutella and nuts are distributed through out.
  11. S'more Cookie: Using your hand make a well in the center of the dough. Add in the graham crackers, marshmallow and chocolate. Fold the cookie dough over itself to make sure the s'more ad-ins are distributed through out.
  12. Salted Caramel Cookie: Using your hand make a well in the center of the dough. Add in the chopped caramels. Fold the cookie dough over itself to make sure the caramel candies are distributed through out. Top with flakey sea salt.
  13. Birthday Cake Cookie: Using your hand make a well in the center of the dough. Add in sprinkles and white chocolate chips. Fold the cookie dough over itself to make sure the sprinkles and chips are distributed through out.
  14. When ready to bake preheat the oven to 375ºF (185oC). Place the cookies on a larger parchment lined cookie sheet about 4 inches apart. Bake for 10-12 minutes until you can still see it is doughy in the center but browning around the edge. Resist the urge to bake for longer as you will over bake it and lose that gooey center.
  15. Let cool on the sheet for 5 minutes then enjoy. Store in an air tight container for up to 3 days.
Recipe Notes

EGGLESS CRAZY COOKIE DOUGH: See my Egg Substitutes for Baking Chart and use condensed milk or flax seed.

TRY MY CRAZY BREAD DOUGH RECIPE

Crazy dough Bread - 1 dough that can make a variety of breads from Pizza to Cinnamon Rolls.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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715 Comments

Write a Comment and Review

  1. Anna on July 17, 2018 at 12:36 pm

    Hi there Gemma.
    These cookies look amazing! Your recipe says it makes about 10 cookies. Say I would like to make an entire batch of choc chip cookies, do I just multiply the 1 tablespoon choc chops with 10, add to the entire batch and continue? (Will this logic work for all the variations?)
    Regards,
    Anna

    • Gemma Stafford on July 18, 2018 at 3:12 am

      Hi Anna,
      Yes, more or less, but to your own taste really.
      Take a look too at the Best Ever recipe (https://www.biggerbolderbaking.com/best-ever-chocolate-chip-cookies/) this will give you the idea.
      You can indeed make full batches of any flavor with this recipe. Do test it though, get the flavor to where you want it. There are a number of big batch cookies here too (https://www.biggerbolderbaking.com/?s=Cookies) reading the recipes can be a great way to get an idea about balance.
      Thank you for being here, and for being in touch,
      Gemma 🙂

  2. Taniya on July 16, 2018 at 8:43 am

    Hi Gemma, I tried the recipe for the first time n the dough tasted amazing for every cookie..however the cookie dough spread too wide while baking..can you help me with some tips

    • Gemma Stafford on July 16, 2018 at 8:37 pm

      Hi Taniya,

      Did you chill the dough before baking? that is usually why.

      Best,
      Gemma.

  3. Colleen on July 12, 2018 at 12:47 am

    Hi Gemma in your cookie recipe you use white and brown sugar but what type are they ie; castor, granulated, muscovado ??

    • Gemma Stafford on July 12, 2018 at 2:56 am

      Hi colleen,
      For brown sugar use the best you can get. Muscovado is a raw sugar and is really good if you have it.
      Here in the us Granulated sugar is always finely ground, there is no distinction. You use what is generally used for baking, which is caster sugar in the UK, Ireland and other places.
      There is a generic brown sugar which has had molasses added back, like in my recipe here (https://www.biggerbolderbaking.com/make-brown-sugar/).
      I hope this clears it up for you,
      Gemma 🙂

  4. Lexi on July 11, 2018 at 7:16 pm

    Can I make soft baked cookies or snickerdoodles with this?

    • Gemma Stafford on July 11, 2018 at 11:30 pm

      Yes, Lexi. Toss the cookie dough ball in cinnamon sugar and just don’t bake it for too long. Follow my timing.

      Gemma.

  5. Lakerbaby24 on July 9, 2018 at 4:24 pm

    I forgot to rate after my comment…. You deserve 20 stars!!

    • Gemma Stafford on July 9, 2018 at 9:22 pm

      Aw thank you very much. I’ll take them all!!!!!!

      Gemma.

  6. Lakerbaby24 on July 9, 2018 at 4:23 pm

    I found out about you just a day ago, and I was fascinated by your cookie recipe. I subscribed to your website the same day and made the cookies the same day. You are a genius!!! My cookies came out perfectly, like a commercial, the very first time. Thank you for sharing your recipes!!!

    • Gemma Stafford on July 9, 2018 at 9:47 pm

      What a lovely message, thank you so much. I’m really thrilled you found my site.

      I have to admit you landed on a good recipe because these cookies are particularly awesome. Considering you are new, check out my best ever brownies and blondies. They are fan favorites 🙂

      Gemma.

  7. Smitha on July 7, 2018 at 1:02 am

    Gemma, can I get ur nature box in India

    • Gemma Stafford on July 7, 2018 at 10:29 am

      Unfortunately, NatureBox isn’t available at this time in India but I will let them know you’d like to see it there. 🙂

  8. Nidhi Maskara on July 5, 2018 at 7:19 pm

    Dear Gemma,

    I made these with kids. The taste Was awesome just like Mrs Fields. But my cookies spread out 🙁

    I used flax egg instead of regular egg. And kept all ingredients same. We aged the cookie dough for 2 days in refrigerator.

    I know you haven’t tried the one with flax egg. But do you have any expert comments to correct it?

    Thabks very much

    • Gemma Stafford on July 5, 2018 at 11:41 pm

      Hi Nidhi,
      I am sorry you were disappointed, and I cannot see why the flax egg would cause the spread. I think if you reduce the white sugar, by about 2 ozs, you may get the form to hold better. Reducing the water in the flax egg may also help, it is worth trying too.
      Thank you for your input here, it is worth persevering,
      Gemma 🙂

  9. Nandhini M on July 5, 2018 at 8:47 am

    Im in love this cookie Gemma. This was my first ever cookie. Now i just want to experiment a healthier version. Can iuse ragi flour and make the cookie. Please guide me

    • Gemma Stafford on July 5, 2018 at 1:33 pm

      Hi there,
      This is a flour, made from millet, which I do not find easily here in the US. It is gluten free, so lack the ‘glue’ to hold a bake together.
      I do not know if it will work for you, if you mix it with wheat flour you have a better chance of success. You can also reduce the sugars in this recipe, which will make it a bit healthier. Remove about 1/3 of the sugars. It will be a different cookie, but it should be good. try it!
      Gemma 🙂

  10. LucysMom on June 30, 2018 at 4:57 pm

    Hi Gemma! My daughter Lucy and I LOVE your channel! We made this cookies today just like the video, complete with a cookie bar! I submitted some pictures because it was such a hit, and you were right…these cookies were HUGE! We will be eating them all week. Thanks so much for such a fun thing my family can do together 🙂

    • Gemma Stafford on July 1, 2018 at 7:42 am

      hi Lucy and Mom,
      I saw you Lucy, and your cookies too. well done to you and to Mom for allowing you to get baking, it is a great time to start.
      Thank you for letting us see the photo, i really enjoy seeing the productions.
      Gemma 🙂

  11. Sophya on June 28, 2018 at 11:19 pm

    Hey Gemma.. Thanks for sharing the wonderful recipe. I have lactose intolerance. Can I use cooking oil instead of butter?

    • Gemma Stafford on June 29, 2018 at 12:54 am

      Hi Sophya,
      I suggest you use a block margarine, the one designed for baking. If you choose to use oil, use a light one, with little flavor, and use less of it. Butter is more than fat. I think about 7ozs (210ml) should do it.
      Thank you for your kind words, and for being here with us,
      Gemma 🙂

  12. Lynette on June 28, 2018 at 10:56 am

    Can I just use my cookie sheet without parchment paper?

    • Gemma Stafford on June 28, 2018 at 7:24 pm

      sure, for this recipe thats not a problem 🙂

      Gemma.

  13. Suraya on June 26, 2018 at 7:13 am

    Hi Gemma,
    The recipe is good..and the cookie taste wonderful but no matter how long i chill the dough and adjusted the time and oven temperature, the cookies still became very flat. It did not rise as well as the pictures shown here. I am wondering what i did wrong.

    • Gemma Stafford on June 27, 2018 at 5:14 pm

      Hum, That is pretty odd. Was the texture good? mine melted pretty flat so it sounds like you did it right.

      Best,
      Gemma.

  14. dina on June 25, 2018 at 6:39 am

    Thanks a lot, it looks yummy.. I wonder can I substitute the brown sugar with regular white one?

    • Gemma Stafford on June 26, 2018 at 2:55 am

      Hi Dina,
      Yes you can, I think you can reduce the amount if you are using all white. I would take the total amount back to 12 ozs or so. Try it, and adjust to suit,
      Gemma 🙂

  15. Colleen on June 22, 2018 at 9:37 am

    Sorry when I’ve whisked the sugars and add the melted butter it doesn’t go ‘light and fluffy’ at all it just looks syrupy ??

    • Gemma Stafford on June 22, 2018 at 8:51 pm

      Hi Couleen,

      Yes it should be grainy and syrupy as it’s melted butter. I’m sorry, I have no idea why it says that there. Good catch.

      I hope your cookies turned out well,
      Gemma.

  16. Colleen on June 22, 2018 at 9:17 am

    Hi have made the oat crazy cookies 5 times now and followed your recipe exactly yet every time my cookies turn out like cake consistency ! What am I doing wrong please. Thankyou

    • Gemma Stafford on June 23, 2018 at 1:34 am

      Hi Colleen,
      I do not know!
      I think sometimes there is a change of ingredients which may change of results. If you are using the same ingredients as the recipe, the result should not be cakey, I am puzzled,
      Gemma 🙂

  17. Monika on June 19, 2018 at 9:37 am

    Hi, Gemma! Thankyou for always sharing your recipe and for making baking more fun than ever.

    Anyway, Going to bake this tomorrow but there’s something I need to confirm. In the written recipe, it’s said that we should first whisk sugar with melted butter before adding eggs. But in your video, turned out that you whisk all (sugar, butter and eggs) at once. which one is more perfect?

    Thanks!

    • Gemma Stafford on June 20, 2018 at 12:37 am

      Hi Monika,
      I like to give a little whisk to the butter and sugar before adding the eggs, it always works well this way. The video can be deceptive as it is always edited.
      I hope you like this recipe, do chill the dough well before you scoop and bake, this will ensure a good shape to your bake.
      Let us see a photo too, this will help other bold bakers,
      Gemma 🙂

  18. darlene b fernaays on June 19, 2018 at 6:20 am

    love your recipes and helpful tips

    • Gemma Stafford on June 19, 2018 at 6:24 pm

      Thanks so much, Darlene.

      Gemma.

  19. Sandra IamBlessed Smalls on June 12, 2018 at 7:16 pm

    Hi Gemma!!! One word describes the cookies I made with the crazy cookie dough recipe “Delicious” Oh my goodness I actually made two cookies out of one 4 in total using two quarter cup scoops…Two chocolate chip and two caramel chip I am so looking forward to making the popsicles and other things keep these delicious and so easy to make recipes coming!!!

    • Gemma Stafford on June 14, 2018 at 7:30 pm

      I’m thrilled to hear you liked them. The world is you oyster now, make any cookie flavor you like 🙂

      Gemma.

  20. Prerna on June 12, 2018 at 5:15 am

    Hi Gemma,
    I want to substitute the eggs with the sweetened condensed milk. Do I still have to add the sugar (castor + brown) in the cookie dough recipe? Wont it be too sweet then?

    • Gemma Stafford on June 13, 2018 at 7:45 pm

      Hi Prena,

      good question, yes they will be sweet. You need to have that volume of sugar though. If you replace it with something else you might end up with different results.

      Good luck with your cookies 🙂
      Gemma.

  21. Bellala on June 11, 2018 at 6:16 pm

    Hi Gemma, because this is my first time trying out this cookie and i’m unsure since i’m used to making around 20++ cookies at once. I’m wondering if there is a huge difference in numbers if i bake medium sized cookies instead.

    • Gemma Stafford on June 12, 2018 at 3:08 am

      Hi Bellala,
      You should easily make 24 cookies from the full batch of this dough. If you make it traditionally, form into a log, and cut to size you will see how many you get. You can play around with this recipe to get different results, reduce the white sugar too for a different bake. All will be well,
      Gemma 🙂

  22. Ashley on June 4, 2018 at 6:24 pm

    Hi Gemma! My dough came out way too sticky to work with. I followed your recipe EXACTLY as its stated. What did I do wrong to make it too sticky? And how can I fix it? (This is after chilling for 2 hours.)

    • Gemma Stafford on June 5, 2018 at 3:00 am

      Hi Ashley,
      I think there was something amiss in your measurements. This is not a wet dough. I think you can add in some flour now to correct it. I hope this is of help.
      Gemma 🙂

    • Monica madan on June 10, 2018 at 12:25 am

      Hi Gemma. I was going to make this cookie dough. Just wanted to ask that if I substitute eggs with condensed milk, wont it come out to be very sweet? What should be the ratio of brown and white sugar with sweetened condensed milk?

      • Gemma Stafford on June 10, 2018 at 2:27 am

        Hi Monica,
        If I were going to substitute the egg in this recipe I would not choose condensed milk. You are right, these cookies are sweet, and the condensed milk will be a bridge too far.
        Try instead flax egg, that should do a good job for you.
        If you need to use the condensed milk then I think you could eliminate the white sugar. This will be an experiment for you. It should work well, but it may give a different result,
        Gemma 🙂

  23. hanisha Arora on June 4, 2018 at 11:21 am

    Hello Gemma, Tried this cookies for the second time today and they had spread a lot and were extremely soft … When tried for the first time they wer perfect…It is quite hot n humid here, is the weather reaponsible or some thing else…I had chilled the dough for an hour and also the cookie balls for ten minutes…

    • Gemma Stafford on June 5, 2018 at 4:14 am

      hi there,
      Humidity does indeed affect baking, a lot! When you bake in high humidity it is advisable to reduce the liquids a little, or add a touch more flour. This really depends on the recipe you are using, for cookies a little more flour will do it, about an ounce should balance it out for you,
      Gemma 🙂

  24. Ann on June 3, 2018 at 2:03 pm

    Hi Gemma
    What does the melted then cooled butter do vs. regular softened butter?

    • Gemma Stafford on June 4, 2018 at 3:36 am

      Hi Ann,
      You would usually cream butter with sugar in a recipe, and this changes the texture of a cookie, adding air to it and causing it to rise.
      Melted butter is usually added with the wet ingredients, and its purpose is to add richness and flavor.
      I hope this is of help,
      Gemma 🙂

  25. .. on May 29, 2018 at 9:49 am

    Hi, my cookies are not turning into cookies. They keep spreading too much and Idk why.

    • Gemma Stafford on May 30, 2018 at 5:45 am

      HI,

      I’m sorry to hear that. Are you chilling the cookies before baking them? that is really important.

      Gemma.

  26. Joannes on May 29, 2018 at 5:07 am

    Hi, there. Can I make lactation cookies using your recipe? Like adding flaxseed meal and brewer’s yeast?

    • Gemma Stafford on May 30, 2018 at 5:52 am

      Hi Joanne,

      I honestly know nothing about lactation cookies so I’m not the best person to advise you on that. Sorry.
      Hope you find the answer.
      Gemma.

  27. Sarah on May 28, 2018 at 10:08 am

    Is it possible to mix the cocoa and chocolate chunks in before forming the balls (for the double chocolate cookies)? I’m worried about mixing the cocoa powder in properly if I just use my hands!
    Thanks,
    Sarah

    • Gemma Stafford on May 29, 2018 at 3:39 am

      Hi there,
      Yes, that will be good, especially if you are making a full batch,
      Gemma 🙂

  28. Trssy on May 27, 2018 at 1:18 pm

    Hi there
    Awesome recipie! Tried and won hearts around. Had a silly question. I have few Oreo biscuits here. Can I use those to like make a variation of cookie? If so once can I freeze that dough? Also any recommendations on how much Oreo I can use for this base
    Many thanks
    Tessy

    • Gemma Stafford on May 28, 2018 at 4:03 am

      Hi there,
      Not a silly question at all. I have used this cookie in lots of recipes. (https://www.biggerbolderbaking.com/?s=Oreo). you can see them here.
      I think you will need to experiment a bit with it. Crumb the cookies, and see what you think. You could use it as a crumble topping too.
      Let us see the results,
      Gemma 🙂

  29. Rabiya J. on May 22, 2018 at 11:18 pm

    Hey…One thing I would like to add that I used Bread flour in this recipe and got soft and chewy cookies. So is it fine that we can substitute A.P. flour with Bread flour in this ?

    • Gemma Stafford on May 23, 2018 at 1:12 am

      Hi there,
      bread flour can vary in gluten content, and the type of wheat used will also influence the result. The gluten is indicated on the pack as ‘protein’ content. AP flour can run up to 12% protein, and strong bread flour to 14%.
      I would suggest that most bread flour can be used in cookies, but do not overwork the dough. This will prevent the gluten being developed. Try to avoid the very strong flours though. I hope this is of help,
      Gemma 🙂

      • Rabiya J. on May 24, 2018 at 12:56 am

        Thankieee Sweetheart😘💟

  30. Rabiya J. on May 22, 2018 at 2:38 am

    Hello Gemma, This was the first recipe I tried! Cookies came out perfect and icing on cake were the endless variations that you taught me. Thanx Sweetheart😘💞

    • Gemma Stafford on May 22, 2018 at 10:43 am

      I’m thrilled to hear that. Really glad you like this recipe.

      Best,
      Gemma.

  31. LadyIreland on May 21, 2018 at 12:24 pm

    Hi Gemma:

    My boyfriend hates Peanut Butter cookies as “they taste like cardboard and not peanuts.” I made a couple small ones (to tempt him) and the rest super-sized for me. As a just before sleep nightcap I made some Best-Ever Hot Chocolate and grabbed a cookie. I had barely swallowed my first bite when I hear…..”Where’s mine?” I replied with “You don’t like peanut butter cookies.” “They smell okay and I can drown them in hot chocolate.” Knowing him and your delicious cookies as I do I had made extra hot chocolate and put a couple small cookies on a plate. I barely got back to my seat when he asked why his cookies were smaller and was there more. Needless to say he LOVES them and I can’t keep them in the house. I just bought a BIG bag of peanuts to keep up with the demand for peanut butter (I make my own now). Thank you? No really they are a labor of love as ALL your recipes are.

    • Gemma Stafford on May 23, 2018 at 4:14 am

      Ah!
      What a lovely story. You should write little novels, you have a way with words, but I told you that.
      I am happy your are happy, and your boyfriend is happy, happy life so!
      Gemma 🙂

      • LadyIreland on May 23, 2018 at 11:04 am

        Write? Does that mean I can forego bending backwards to kiss The Blarney Stone? Seems a bit risky just to be able to speak eloquently. ha ha ha. Any luck on a good bran muffin? Doc says I need more fiber in me diet.

        • Gemma Stafford on May 24, 2018 at 2:46 am

          Hi Karen,
          No, you still need to kiss the Blarney stone, though in your case I think you have done so, perhaps in a past life! It is scary though 😉
          I will get to work on the bran muffin, mea culpa.
          You can add bran to any bake really, it is a light thing, oat bran too, it realy helps and will not affect the other ingredients. You can add it to yogurt too, or stewed fruits, it is easy enough to take, and in no time at all you will be healthy as a hog!
          Gemma <3

          • LadyIreland on June 12, 2018 at 12:13 pm

            So I can “pig out” on bran? ha ha ha. Sorry for that. And I think the expression is “healthy as a horse” but that’s not as much fun. Have to be careful to not over do it though….the consequences wouldn’t be pretty. Any new 4th of July recipes? (like you don’t have enough to do). Karen



          • Gemma Stafford on June 13, 2018 at 9:37 pm

            I think I will have some peach pie recipes for the 4th of July. Stay tuned 🙂

            Gemma.



  32. Stephanie on May 20, 2018 at 4:04 pm

    Hey Gemma,
    So this is my first time trying this recipe however I just realized I ran out of baking soda. Can I substitute it with baking powder instead?

    • Gemma Stafford on May 21, 2018 at 2:58 am

      Hi Stephanie,

      read this post and it shows you how.

      For absolute best results baking soda is best however.

      Gemma 🙂

  33. Hanna on May 18, 2018 at 8:14 am

    Hi Gemma! I’ve used your recipes before and know they are absolutely amazing (I used your cream cheese recipe to complete a biology assignment and got a great grade :D) and I really want to try this recipe; I absolutely love a chewy and big cookie. My question is, do I have to refrigerate the dough for 30 min-2 hours? I’m a little impatient when it comes to baking and wonder if there’s something I can do to either reduce the chilling time or avoid it at all!
    Thanks for your great recipes and time,

    Hanna 🙂

    • Gemma Stafford on May 19, 2018 at 12:31 am

      Hi,

      Yes definitely chill the dough for at least 30 minutes before you bake them. Otherwise they will speed out a lot.

      Best,
      Gemma.

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